Classification of Amino Acids (based on polarity)

Transcription

1 Amino Acids Amino acids are building blocks for proteins They have a central α-carbon and α-amino and α- carboxyl groups 20 different amino acids Same core structure, but different side group (R) The α-c is chiral (except glycine); proteins contain only L-isoforms. Amino acids are ampholytes, pka of α-cooh is ~2 and of α-nh 2 is ~ 9 At physiological ph most aa occur as zwitterions.

2 Classification of Amino Acids (based on polarity) Hydrophobic / non-polar R group: Glycine, alanine, valine, leucine, isoleucine, methionine, proline, phenylalanine, tryptophan Polar R group (net charge 0 at ph 7.4): Serine, threonine, cysteine, tyrosine, asparagine, glutamine, histidine Polar R group (Charged ion at ph 7.4): aspartate, glutamate, lysine, arginine

3 Classification of Amino Acids (Based on R-group) Aliphatic: gly (G), ala (A), val (V), leu (L), ile (I) Aromatic: Trp (W), Phe (F), Tyr (Y), His (H), Sulphur : Met (M), Cys (C) Hydroxyl: Ser (S), Thr (T), Tyr (Y) Cyclic: pro (P) Carboxyl: asp (D), glu (E) Amine: lys (K), arg (R) Amide: asn (N), gln (Q)

4 Proteins Linear polymers of aa via amide linkages form peptides (1-10), polypeptides (11-100) and proteins (>100) Eg: Aspartame (2), glutathione (3), vasopressin (9), insulin (51) Proteins have a amino-end and carboxyl-end In the lab, proteins can be hydrolyzed (to aa) by strong acid treatment Physiologic hydrolysis by peptidases and proteases

5 Protein Structure 4 levels of protein structure Primary structure: aa sequence Secondary structure: regular chain organization pattern Tertiary structure: 3D complex folding Quarternary structure: association between polypeptides

6 Primary Structure Amino acid sequence determines primary structure Unique for each protein; innumerable possibilities Gene sequence determines aa sequence Each aa is called a residue; numbering (& synthesis) always from NH 2 end toward COOH end Amino acids covalently attached to each other by an amide linkage called as a peptide bond.

7 Peptide Bond Peptide bonds are planar (2 α-c and -O=C-N-Hin one plane) Partial double bond character due to resonance structures of peptide bond (bond length is 1.32 A o instead of 1.49 A o (single) or 1.27 A o (double) Due to steric hindrance, all peptide bonds in proteins are in trans configuration The 2 bonds around the α-carbon have freedom of rotation making proteins flexible to bend and fold

8 Secondary Structure Secondary structure is the initial folding pattern (periodic repeats) of the linear polypeptide 3 main types of secondary structure: α- helix, β-sheet and bend/loop Secondary structures are stabilized by hydrogen bonds

9 The α-helix The α-helix is right-handed or clock-wise (for L- isoforms left-handed helix is not viable due to steric hindrance) Each turn has 3.6 aa residues and is 5.4 A o high The helix is stabilized by H-bonds between N-H and C=O groups of every 4 th amino acid α-helices can wind around each other to form coiled coils that are extremely stable and found in fibrous structural proteins such as keratin, myosin (muscle fibers) etc

10 β-pleated Sheet Extended stretches of 5 or more aa are called β- strands β-strands organized next to each other make β-sheets If adjacent strands are oriented in the same direction (N-end to C-end), it is a parallel β-sheet, if adjacent strands run opposite to each other, it is an antiparallel β-sheet. There can also be mixed β-sheets H-bonding pattern varies depending on type of sheet β-sheets are usually twisted rather than flat Fatty acid binding proteins are made almost entirely of β-sheets

11 Bend / Loop Polypeptide chains can fold upon themselves forming a bend or a loop. Usually 4 aa are required to form the turn H-bond between the 1 st and 4 th aa in the turn Bends are usually on the surface of globular proteins Proline residues frequently found in bends / loops

12 Tertiary Structure 3D folding or bundling up of the protein Non-polar residues are buried inside, polar residues are exposed outwards to aqueous environment Many proteins are organized into multiple domains Domains are compact globular units that are connected by a flexible segment of the polypeptide Each domain is contributes a specific function to the overall protein Different proteins may share similar domain structures, eg: kinase-, cysteine-rich-, globin-domains

13 Tertiary Structure 5 kinds of bonds stabilize tertiary structure: H-bonds, van der waals interactions, hydrophobic interactions, ionic interactions and disulphide linkages In disulphide linkages, the SH groups of two neighboring cysteines form a S-S- bond called as a disulphide linkage. It is a covalent bond, but readily cleaved by reducing agents that supply the protons to form the SH groups again Reducing agents include β-mercaptoethanol and DTT

14 Quaternary Structure association of more than one polypeptides Each unit of this protein is called as a subunit and the protein is an oligomeric protein Subunits (monomers) can be identical or different The protein is homopolymeric or heteropolymeric Disulfide bonds usually stabilize the oligomer

15 AA sequence dictates protein structure Each protein has a unique and specific 3D structure that depends on the aa sequence. This is their native conformation. Denaturing agents such as urea or guanidinium chloride disrupt the 3D structure. This is called denaturation Denaturation is reversible. Removal of denaturants agents and sometimes, presence of a chaperones, is required for refolding Protein folding is a cooperative all or none process

16 Prediction of Protein Structure Individual aa have a preference for specific 2 o structure α-helix (default): A, E, L, M, C β-sheets (steric clash): V, T, I, F, W, Y Bends: P, G, N No definite rules for 3 o structure. Determined by overall sequence and tertiary interactions between remote residues; decrease in free energy. Prediction based on computer calculations and comparison to similar domains of known structure

17 Post-Translational Modification of Proteins During synthesis proteins can incorporate only each of the 20 aa Many amino acids can be enzymatically modified after incorporation into proteins Reversible phosphorylation of S, T, Y serve as regulatory switches Amino-terminal aceytlation prevents degradation Glycosylation and fatty acylation makes proteins respectively more hydrophilic or hydrophobic Protein stability is enhanced by hydroxylation of P in collagen and carboxylation of E in prothrombin